This is the best zucchini bread recipe! It has a delectably moist, soft crumb and is so flavorful. Crunchy chopped walnuts take it to the next level. Enjoy a warm slice with a cup of coffee in the morning to start your day off on the right foot. Since this recipe makes two loaves, it’s perfect to bake when zucchini is abundant in the summertime. Snack on one loaf now and freeze the second loaf for later!
One of my favorite things about this recipe is that you can add different mix-ins. I lean towards chopped nuts like walnuts or pecans for texture, but chocolate chips and raisins are also tasty additions that add sweetness. You can also change up the spices! If you’re looking for more quick bread recipes, try my banana bread recipe, cranberry orange bread, or strawberry bread.
A reader, Val, says: “Best zucchini bread and the extra loaf was welcome. Lovely and moist. Thank you for this great recipe. 🙂” ★★★★★
Table of contents
Key Ingredients
These are the main ingredients for making the best zucchini bread! You can find the full list of ingredients along with their measurements in the recipe card below.
Zucchini — it might seem odd to include grated squash in your sweet bread, but it does something magical in the oven! Zucchini releases a lot of moisture when it’s baked and produces a delicious cake-like loaf from that moisture. Don’t worry, your bread won’t taste like vegetables! You need 3 cups of grated zucchini from 2 to 3 medium-sized zucchini for this recipe.
Flour — all-purpose flour is all you need for tender zucchini bread! Measure it with a kitchen scale to ensure your bread isn’t too dry from using too much flour.
Leavening and eggs — baking soda and baking powder help the loaves rise perfectly. Large eggs also add loft to the loaves and help bind the ingredients together for the perfect quick bread texture.
Cinnamon — cinnamon adds warmth and a touch of spice to the batter. You can also get creative with spices beyond cinnamon. Allspice, ginger, nutmeg, or cardamom work nicely in this bread, too. Add ¼ to ½ a teaspoon in addition to the cinnamon for a well-rounded flavor.
Sugar — you need light or dark brown sugar and granulated sugar. The brown sugar helps to keep the bread moist for longer, and the granulated sugar helps produce a sugar crust on the baked loaves.
Oil — using a liquid fat like vegetable oil ensures the bread is soft and moist for several days.
Vanilla — good store-bought or homemade vanilla extract makes zucchini bread taste and smell heavenly.
Walnuts — raw or toasted walnuts add crunch and texture. See more ideas in the Pro Tips section for different mix-ins.
How to Shred Zucchini
It’s really simple to shred zucchini using a box grater. Cut off a small slice on the end to create a flat edge, and grate it using the large holes of a box grater. You can also use your food processor with a large hole grater attachment. You do not need to pat the shredded zucchini dry or drain the liquid. You need that extra liquid for a moist zucchini bread.
Do I Need To Peel The Zucchini Before Grating It?
You don’t need to peel zucchini. Its skin is very thin and will not affect the texture or taste of the loaf in any way. You will see more green flecks in the bread, which adds a pretty visual element to each slice.
Pro Tips For Making The Best Zucchini Bread
Weigh the flour using a kitchen scale. Using too much flour is the main cause of dry, crumbly zucchini bread. The best way to avoid this is to weigh your flour. If you don’t have a kitchen scale, fluff up the flour in its container and spoon it into your measuring cup. Level off the top with a knife. Do not use the measuring cup to scoop directly from the container.
Don’t overmix the batter. This will give you a too-dense loaf. After adding the chopped walnuts, mix just until no dry streaks of flour remain.
How To Make Zucchini Bread
1. Grate the zucchini using the large holes of a box grater. If your zucchini is releasing a lot of liquid, you can grate it into a large bowl or on a small rimmed baking sheet to help catch the liquid.
2. Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a large mixing bowl.
3. Then, in a medium bowl, combine the eggs, brown sugar, and white sugar and whisk until smooth. Whisk in the oil and vanilla extract.
4. Add the grated zucchini along with any juices that pooled, and fold it into the wet ingredients.
5. Pour the wet mixture into the dry ingredients. Stir until only a few dry streaks of flour remain. (You may find that the batter starts off thicker and becomes more fluid as you stir and the zucchini releases moisture.) Stir in the chopped walnuts just until no dry streaks of flour remain. Be careful not to over-mix the batter!
6. Divide the batter evenly between two greased and parchment paper-lined 8×4-inch loaf pans. Bake at 425°F for 55 to 60 minutes, or until a toothpick inserted into the center of both loaves comes out clean. Cool the loaves in the pans for 5 to 10 minutes, then turn them out onto a wire rack to finish cooling.
Zucchini Bread Recipe
Video
Equipment
- 2 4×8-inch loaf pans
- Parchment paper
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 large eggs
- 1 cup packed light or dark brown sugar (220g)
- ½ cup granulated sugar (100g)
- 1 cup vegetable oil (240mL)
- 4 teaspoons vanilla extract
- 3 cups grated zucchini (390g)
- 1½ cups chopped walnuts (180g)
Instructions
- Preheat oven to 350°F. Line two 8×4-inch loaf pans with parchment paper or spray them with nonstick baking spray.
- In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)
- In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.
- Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
- Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
- Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Notes
- Zucchini bread is delicious and served warm, but make sure you still allow time for it to cool! If you’re like me and find it hard to wait for the bread to cool completely, be sure to let the bread cool for at least 30 minutes before slicing. If you slice a hot loaf straight from the oven, you can actually smash the crumb texture inside, and it will feel a bit gummy. The loaves need time to release some steam and heat. Once sliced, spread some softened butter on a warm slice for the perfect snack!
Nutrition
Variations
This classic zucchini bread recipe is easy to adapt based on your taste! Try some of these simple modifications:
- Add other mix-ins: You can add up to 1 cup of chocolate chips to this recipe instead of walnuts. You can also use different chopped nuts, like pecans or pistachios. Dried fruit like raisins, cranberries, or diced apricots can add a tasty, sweet element to the bread as well.
- Add a crunchy topping: Reserve a few walnuts to sprinkle on top of the bread for added texture. Or, sprinkle each of the loaves with 2 tablespoons of coarse sugar, such as turbinado, for a yummy crunch.
- Make a streusel zucchini bread: Sprinkle streusel topping all over both loaves before baking. You may need to tent them loosely with foil after 30 to 40 minutes if the streusel is already starting to turn golden brown.
How to Store and Freeze Zucchini Bread
Store leftovers at room temperature for up to 3 days, wrapped in plastic wrap or aluminum foil or in an airtight container. If you live in a warmer or more humid environment, it’s a good idea to refrigerate this quick bread to help it last longer (up to 7 days).
Since this recipe yields two loaves, you can easily freeze one of them to enjoy later. Make sure the bread is completely cooled before wrapping the loaf tightly in plastic wrap and aluminum foil and freezing for up to 3 months. You can also freeze individual slices, which I typically do, so I can grab one or two as needed. Pop a slice in the toaster to defrost it and create a warm and toasted treat, perfect for slathering with butter or jam!
Can This Recipe Be Made Into Muffins?
Yes, you can use this recipe to make zucchini muffins! Line 24 muffin cups with paper liners, divide the batter among them, and bake at 350°F for 15 to 20 minutes. Or, follow my recipe for zucchini muffins instead!
Frequently Asked Questions
Do not squeeze out the excess moisture from the zucchini or pat it dry. The liquid is key for adding moisture to homemade zucchini bread. Without it, the bread will be dense and dry.
A neutral-flavored oil, like canola oil (a type of vegetable oil) or avocado oil, is my preference for this recipe to let the other flavors shine. A light olive oil is also an excellent choice. You can even use melted coconut oil if you don’t mind your zucchini bread tasting lightly of coconut (which is delicious!).
You can bake it in two 9×5-inch loaf pans, reducing the baking time by about 15 minutes. The baked loaves will be a bit wider and shorter. For mini loaves, divide the batter among 4 to 6 mini loaf pans (filling them about halfway with batter). Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean.
If you’ve tried this zucchini bread recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Coty Wuckert says
Your blog is a breath of fresh air in the often stagnant world of online content. Your thoughtful analysis and insightful commentary never fail to leave a lasting impression. Thank you for sharing your wisdom with us.